Our BBQ chef tips to cook on a barbecue
Rare, medium, well done are all terms for how you can cook your meat but do you know what the difference actually is.
Don't rush
There’s plenty of time while the ash developes.
No flames!
Don’t start to cook until the flames have stopped!
Cook it fully
Don’t serve your food too soon…
Leave to stand
Let a steak to stand for 3-4 mins before eating.
Choose the method
Are you using “direct” or “indirect”?
Temperature control
A great extra is a food thermometer.
Know when you're done...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish)
RARE...
52-55 degree Celcius
Its still bloody and red in the middle.
MEDIUM...
60-65 degree Celcius
Just a touch of pink on the inside.
WELL DONE...
Above 71 degree Celcius
Fully brown throughout the inside.
The finger pinch test...
Simple touch a finger with your thumb, then just feel the base of your thumb’s for what your meat will be like when you press it.
Guideline temperatures
Follow these simple food cooking times.
| Term | Color | Core Temp | Cook time | |
| Raw | 100%(red) | bloody red | 45˚ | 1 min per side |
| Rare | 75% | Bloody red in the middle | 50˚ | 1.5 – 2 minutes per side |
| Medium | 25% | Red-rose inside | 55˚-60˚ | 3-4 minutes per side |
| Medium well | touch of pink | Touch of pink on the inside | 65˚ | 5 minutes per side |
| Well done | 100% (brown) | Brown inside | 70˚ | 5-6 minutes per side |
Cooking times are estimates, based on a steak of 2 – 2.5 cm thick.
